Krenvirshi "Lodki" s Kashkaval
Кренвирши "Лодки" с кашкавал·(kren-veer-shee lod-kee s kash-kah-vahl)
After-School Krenvirshi & Princesi
At 4:15 p.m., backpacks drop, the oven cranks to 400 degrees, a split supermarket frankfurter lands on a hot half-sheet pan, and the kitchen fills with rendering sausage mingling with melting cheese and toasted summer savory. Slicing the hot dog into a makeshift canoe to hold a rich, feta-laced custard is exactly how grandmothers transformed a cheap pantry staple. Pull the pan at the first sign of blistered kashkaval. Hit it with dried chubritsa the second it leaves the oven.
Ingredients
- high-quality hot dogs or mild frankfurters4 large
- unsalted butter1 tbsp
- plain cream cheese2 tbsp
- feta or Bulgarian Sirene1/4 cup
- eggs1 large
- Kashkaval or low-moisture mozzarella1 cup
- dried summer savory1 tsp
- black pepper1/4 tsp
- tomato1/2 med
Method
- 01
Preheat the oven to 400°F and prepare the baking sheet.
Line a rimmed baking sheet with foil or parchment paper and brush it lightly with the melted butter.
- 02
Carve the hot dog boats.
Gently pry open the slits in your hot dogs to form a trench, carving out a very thin V-shape of meat from the top if they are too stiff to stay open naturally.
- 03
Mix the cheese custard filling.
In a small bowl, mash the softened cream cheese and crumbled feta with a fork until it forms a chunky paste, then beat in the egg and black pepper.
- 04
Stuff and assemble the boats.
Divide the feta mixture evenly into the trenches of the hot dogs, top generously with the grated Kashkaval, and place the thin tomato half-moons over the cheese.
- 05
Bake until blistered and browned.
Roast for 15 to 20 minutes. You want the edges of the hot dogs to curl and crisp, and the cheese to fully melt with bubbling, golden-brown spots.
- 06
Hit them with the savory immediately.
The second the pan comes out of the oven, generously sprinkle the dried summer savory over the molten cheese so the residual heat blooms the essential oils.
Notes
Improvise the Kashkaval if necessary.
If you cannot find authentic Balkan Kashkaval at a European market, a 50/50 blend of low-moisture mozzarella and mild provolone perfectly mimics the salty, semi-hard melt that defines this dish.
Substitute for summer savory if needed.
Dried summer savory (chubritsa) is the defining aromatic signature here. If it is absolutely unavailable, substitute a half teaspoon of dried oregano mixed with a tiny pinch of dried thyme.